Spaghetti Carbonara

Bring a large pot of well-salted water to a boil (it should taste like the sea). Add the spaghetti and cook until al dente, usually 1 minute less than the package time. Reserve 1 cup of pasta water before draining.

While the pasta cooks, place a large skillet over medium heat and add the diced guanciale. Fry for 5-6 minutes, stirring occasionally, until the fat has rendered and the meat is golden and crispy. Remove from heat.

In a bowl, whisk the egg yolks, whole egg, grated Pecorino Romano and black pepper into a thick paste. The mixture should be the consistency of a loose dough.

Add the drained hot pasta directly to the skillet with the guanciale and its rendered fat. Toss for 30 seconds to coat the pasta and cool the pan slightly - this prevents the eggs from scrambling.

Remove the skillet from the heat. Pour in the egg and cheese mixture and toss vigorously with tongs, adding splashes of reserved pasta water until you get a glossy, silky sauce that coats every strand. The residual heat cooks the eggs gently.

Serve immediately in warm bowls, topped with extra Pecorino Romano and a generous grind of black pepper. The carbonara should be creamy and flowing, never stiff or dry.